Pineapple Upside Down Biscuits |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 5 |
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This is a Paula Deen recipe that my brother gave to me. I haven't tried it yet but DH loves pineapple so it probably won't be long before I'm whipping up a batch of these. I think this would be a great dish to make with your children. Ingredients:
1 (10 ounce) can crushed pineapple |
1/2 cup packed light brown sugar |
4 tablespoons butter, room temperature |
10 maraschino cherries |
1 (12 ounce) package refrigerated buttermilk biscuits (10 count) |
Directions:
1. Preheat the oven to temperature as stated on biscuits.
2. Using a cupcake or muffin tin grease 10 cups.
3. Drain the can of crushed pineapple, saving the juice.
4. Stir together the pineapple, sugar and butter until well mixed.
5. Divide the pineapple mixture amongst the muffin cups.
6. Place a cherry in the center of each tin, pressing to make sure cherry touches the bottom of the cup.
7. Place 1 biscuit in each cup on top of the pineapple mixture.
8. Spoon 1 teaspoon of the reserved pineapple juice over each biscuit.
9. Bake for 12 to 15 minutes, or until golden brown.
10. Cool for 2 minutes.
11. Invert the pan onto a plate to relase the biscuits.
12. Serve warm sprinkled with powdered sugar or plain.
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